LEBKUCHEN

This cake-like cookie from Germany is topped with a decorative citrus icing and was one of the first European versions of ginger bread. Lebkuchen is pronounced "layb-koo-kuhn."

Cookies

    1/4 cup clover honey
    1/4 cup mild molasses
    1/3 cup golden brown sugar
    2 tablespoons butter
    2 tablespoons glacé fruit
    1/4 cup sliced almonds
    2 tablespoons dried egg whites
    2 tablespoons water
    1 1/4 cups all-purpose flour
    1/2 teaspoon baking powder
    1/4 teaspoon baking soda
    1/8 teaspoon salt
    1 teaspoon apple pie spice
    16 whole almonds

Citrus Icing

    1 ounce Neufchâtel cheese
    1 tablespoon butter, softened
    3/4 cup confectioners' sugar
    1 1/2 teaspoons orange juice
    1 1/2 teaspoons lemon juice


1.  Cookies: In a 2-quart saucepan, heat the honey, molasses,   
     brown sugar and butter. Stir in the fruit and almonds.

2.  Pour into a large bowl and stir in the dried egg whites and
     water until just mixed.

3.  In a large bowl, sift the flour, baking powder, baking soda,
     salt and spice. Sift again into batter, stir to form a soft dough.

4.  Set the dough on waxed paper, roll into a 1-foot roll. Leave in
     the freezer for 15 minutes. Preheat oven to 350 .

5. Cut roll carefully into 16 pieces. Form each piece into a flattened
    round with palm of hand, set on nonstick baking sheet. Press a whole
    almond into the middle of each cookie.

6.  Bake in the preheated oven for 10 minutes. Set on a wire
     rack to cool completely.

7.  Icing: Use a mixer to cream Neufchâtel cheese with butter. Beat in
    the confectioners' sugar, orange juice and lemon juice.

8.  Insert a number 4 decorating tool in the corner of a small plastic bag
     with a corner snipped off. Fill bag with frosting. Use icing to zig-zag
     from the edge of the cookie up to the almond and then back again.
    You will have icing all around  the edge of the cookie in a flower
     type pattern.

9.  Serve on a pretty white doily.

     Makes 16 decorative cookies